vegetarian beet borscht soup recipe

Written BySheba G Updated On
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The Best vegetarian beet borscht soup recipe

I have been making this vegetarian beet borscht soup recipe for years, and it’s a staple in our household. It’s a classic Eastern European dish that has been adapted to be vegetarian-friendly. The combination of beets, carrots, and cabbage gives it a beautiful color and a delicious flavor.

My family loves it because it’s hearty and filling, and it’s perfect for a weeknight dinner or a special occasion. I’ve served it at family gatherings, and everyone always asks for the recipe. The health benefits of this soup are numerous – it’s packed with vitamins and minerals from the vegetables, and the beets give it a boost of antioxidants.

Plus, it’s so easy to make! I just sauté the vegetables in some oil, add in some broth and spices, and let it simmer until the flavors are rich and deep. It’s a simple yet impressive dish that’s sure to become a favorite in your household too.

My kids love helping me make it because they get to be involved in the chopping of the vegetables. They’re always excited to taste the finished product and give me their feedback on whether it’s better than last time. This soup is also great for using up any leftover vegetables you might have on hand – just add them in and let the magic happen!

One of my favorite things about this recipe is that you can customize it to your taste preferences. If you like a stronger beet flavor, add more beets! If you prefer a milder flavor, use less or omit the beets altogether.

The possibilities are endless, and I love experimenting with different variations. So if you’re looking for a new soup recipe to try, look no further than this delicious vegetarian beet borscht soup.

Vegetarian Beet Borscht Soup

4.6 from 519 votes

This hearty vegetarian beet borscht soup is a comforting and flavorful dish packed with vegetables and a vibrant red color. It’s perfect for a cozy meal on a cold day and serves 4 people.

Prep Time15 mins
Cook Time60 mins
Resting Time0 mins
Total Time75 mins
Servings: 4Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

Vegetables

2 medium beets, peeled and grated
1 medium onion, diced
2 medium carrots, diced
2 medium potatoes, diced
2 cloves garlic, minced
2 medium tomatoes, diced
1 cup cabbage, thinly shredded

Spices and Seasoning

1 tsp salt
1 tsp black pepper
1 tsp sugar
1 tsp paprika
1 bay leaf
2 tbsp vegetable oil

For Garnishing

1 tbsp chopped fresh dill
1 tbsp chopped fresh parsley
1 tbsp sour cream

👨‍🍳Directions

1In a large pot, heat the vegetable oil over medium heat.
2Add the diced onion, carrots, and potatoes.
3Cook, stirring occasionally, until the onions become translucent and the vegetables start to soften, about 5 minutes.
4Add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
5Add the grated beets, diced tomatoes, cabbage, salt, black pepper, sugar, paprika, and bay leaf.
6Stir well to combine all the ingredients.
7Pour in 6 cups of water, stir well, and bring the soup to a boil.
8Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, or until the potatoes are tender and the flavors have melded together.
9Stir occasionally to prevent the vegetables from sticking to the bottom of the pot.
10Remove the bay leaf from the soup.
11Taste and adjust the seasoning if necessary.
12If you prefer a smoother soup, you can use an immersion blender to partially blend the soup, leaving some chunks for texture.
13Alternatively, you can blend a portion of the soup in a blender and return it to the pot.
14Ladle the soup into bowls and garnish with chopped fresh dill, chopped fresh parsley, and a dollop of sour cream.
15Serve hot and enjoy your hearty vegetarian beet borscht soup.

🔧Equipment

Large pot
Wooden spoon
Grater
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 10g💛Saturated Fat: 2g❤️Cholesterol: 5mg🧂Sodium: 1200mg🌾Total Carbs: 35g🥦Dietary Fiber: 8g🍬Sugars: 10g🥩Protein: 5g

📝Notes

Tips: You can adjust the consistency of the soup by adding more water or blending it to your desired texture. For a tangier flavor, you can add a splash of lemon juice or apple cider vinegar.

Watch Video Of How Vegetarian Beet Borscht Soup Works

This vegetarian beet borscht soup recipe is perfect for any occasion – whether you’re hosting a family gathering or just want a delicious meal for yourself. You can store leftovers in the fridge for up to 3 days or freeze them for later use.

When reheating, simply add some water or broth to thin out the soup if needed. You can also serve it with some crusty bread or overcooked potatoes for an added treat.

❓ Frequently Asked Questions About Vegetarian Beet Borscht Soup

Q: What is borscht?

Borscht is a traditional Eastern European soup made with beets, vegetables, and sometimes meat or sausage.

Q: Can I make borscht without beets?

No, beets are an essential ingredient in traditional borscht recipes.

Q: Is borscht healthy?

Yes, borscht is packed with vitamins and minerals from the vegetables used in its preparation.

Q: Can I serve borscht as an appetizer?

Sure! Borscht can be served as a starter or side dish at any meal.

Q: How long does borscht keep in the fridge?

Borscht will keep in the fridge for up to 3 days after cooking.

Q: Can I freeze borscht?

Yes, you can freeze borscht for up to 6 months after cooking.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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